Cherry Turkey Bread Pudding

Yield: 12 servings

Ingredients

• 1/2 cup unsalted butter
• 6 large eggs
• 1 tablespoon kosher or sea salt
• 1 teaspoon black pepper
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/4 cup fresh grated Parmesan cheese
• Pinch of nutmeg
• 1 cup dried cherries
• 2 cups roasted turkey, coarsely chopped
• 2 tablespoons fresh thyme leaves or 1 teaspoon dry
• 1 tablespoon chopped fresh sage or 1/2 teaspoon dry
• 1 1/2 cups fresh grated Fontinella cheese
• 1 sweet onion, diced
• 1 day-old artisan-style Italian loaf, cut into small cubes

Instructions

1. Heat oven 350 degrees F. Use 2 tablespoons butter to grease inside of a 2 1/2 quart casserole dish. Set aside.
2. In a mixing bowl, whisk together eggs, salt, pepper, cream, milk, Parmesan and nutmeg.
3. In a separate bowl, mix cherries, turkey, thyme, sage, Fontinella, onions and bread. Place into prepared casserole and pour cream mixture over bread. Place remaining 6 tablespoons butter in little nubs around the top and let sit at room temperature for 15 minutes.
4. Bake for 35 minutes or until top is golden brown.